Fresh fruit sorbet

Place fruit and lemon or lime juice in a food processor fitted with the metal blade and process until smooth.
Gradually add the sugar syrup (see method below) and process to blend evenly. Taste for sweetness. If sorbet needs more syrup, pour in a bit more and process again. Repeat if necessary.
Transfer to a medium-sized metal bowl or cake pan. Cover with plastic wrap and place in the freezer.
Allow to partially freeze, about 4 hours, ice will form about the edge, but the centre will be mushy. If the mixture freezes solid, let it partially thaw at room temperature before proceeding.
Return the mixture to the food processor and reprocess until completely blended, smooth and fluffy, about 1 minute. Immediately refreeze for 4 to 10 hours.
Allow to soften at room temperature for about 15 minutes before serving.
SUGAR SYRUP:
In a heavy-based saucepan, combine the sugar and water. Bring to a boil over high heat. As soon as the mixture comes to a rolling boil, remove the pot from the heat.
Cool completely before using or store in the refrigerator in a glass jar. Makes enough for 1 batch of sorbet.